Recipe ideas from Michelle Darmody

Here's this week's recipe ideas from Michelle Darmody  

1. Chicken Breasts stuffed with Sausage Meat 

Baby potatoes for four

160g of sausage meat or 4 sausages with the skin removed

4 tsp of tomato puree

1 tsp of honeyA small bunch of thyme, finely chopped

4 chicken breasts

A bunch of parsley, finely chopped

A bunch of basil, finely chopped

Put the potatoes on to boil in lightly salted water, drain when cooked.

Mash the sausage meat, tomato puree, honey and thyme together.

Slit each chicken breast three quarters the way through, this will make a pocket to put the stuffing in. Stuff a quarter of the meat into each one. Use a cocktail stick to seal the chicken. Season each breast. Place on an oiled baking tray and place into an oven heated to 180 degrees for 35 minutes or until cooked through.

Toss the potatoes with the herbs and seasoning.

Serve the breasts with the potatoes.

2. Mushrooms and Anchovy Butter on Toast

60g of butter

4 cloves of garlic

6 anchovy fillets, patted dry

Aa bunch of parsley, roughly chopped

360g of mushrooms, sliced

4 eggs, poached

8 slices of nice crunchy bread

4 handfuls of salad leaves

1 tbsp of salad dressing

Blitz the butter, garlic, anchovies and parsley until it is a smooth paste. Add some black pepper.

Heat a saucepan of water to boiling and add the vinegar and some salt. Poach each egg to your liking and set them aside.

Melt the butter in a pan and fry the mushrooms until they are soft.

Toss the leaves in the dressing and toast the bread.

Serve the mushrooms spooned over the toast with the butter. Sit a poached egg on top and serve the salad on the side.

3. Butternut Squash and Hazelnut Salad with Goat’s Cheese Dressing

400g of butternut squash, de seeded and chopped into bite size pieces

1 tbsp of honey

4 tbsp olive oil

1 tsp of powdered cardamom

1 tsp of ground cinnamon

Mixed leaves for 4

A large handful of hazelnuts, toasted

60g soft goat’s cheese, crumbled - keep half to scatter over the salad

1 tbsp white wine vinegar

A squeeze of lemon juice

Place the squash in an oven proof dish and toss them in the honey, cardamom, cinnamon and 1 tbsp of olive oil. Season well. Put in a medium heated oven for about 25 minutes, tossing every now and then. You want the chunks to be cooked through but still retaining some bite. Set aside to cool.

To make the dressing mix the rest of the olive oil with the vinegar and goat’s cheese, season and then blitz it with a hand blender or mix vigorously with a fork. Taste it and add the lemon juice if you wish.

Toss the leaves in the dressing then mix with the squash, nuts and crumble the rest of the cheese over the lot.

4. Pasta with Homemade Spinach Pesto

Recipe ideas from Michelle Darmody

500g of spinach, well washed

2 cloves of garlic

2 tbsp of rapeseed oil

150g of ricotta cheese

50g of cashew nuts

1 tsp of nutmeg

Spaghetti for four

Crunchy bread for four

Place the spinach, garlic, oil, nuts and ricotta into a blender. Blitz until it is a rough paste. Taste and season well. Set aside to allow the flavours to blend.

Put the pasta on to boil and drain when cooked. Toss the warm pasta in the pesto.

Serve with some crunchy bread or a side salad.

5. Fried Whole Mackerel with Capers, Lemon and Rice

Recipe ideas from Michelle Darmody

Basmati rice for four

8 small whole mackerel

A dash of rapeseed oil

A large knob of butter

The zest of four lemons

A handful of capers, drained

Not everyone likes fish with the head and bones still on, especially if children are eating. Cooking fish this way preserves a lot more flavour. Feel free to use fillets instead, the process is the exact same.

Put the rice on to boil in lightly salted water and drain when cooked.

In the meantime heat the oil in a large pan and fry the fish until crispy on one side then turn over. You will probably not be able to fit all of the fish into the pan at once so do them in batches.

When all of the fish is fried add the butter and capers to the warm pan. Stir it around so it gets all of the juices from the fish and oil mixed in.

Serve the fish on a bed of rice and pour the sauce from the pan over.


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